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Pandan Chiffon Cake Recipe

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★★★★★

4.4 from 101 reviews

This Pandan Chiffon Cake is a light, airy, and fragrant cake infused with the vibrant aroma of pandan leaves. Using a combination of whipped egg whites and a pandan-flavored batter, this classic Southeast Asian dessert delivers a soft, fluffy texture and a uniquely delicious flavor. Perfect for special occasions or an elegant everyday treat.

Ingredients

Scale

Pandan Liquid

  • 120g pandan leaves (frozen or fresh)
  • 5 tablespoons (71g) water

Dry Ingredients

  • 1 2/3 cups (200g) King Arthur Unbleached Cake Flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon table salt

Wet Ingredients

  • 6 large egg yolks (84g to 99g), at room temperature
  • 1/3 cup (63g) King Arthur Baker’s Special Sugar*
  • 1/2 cup (99g) vegetable oil
  • 5 tablespoons (75g) coconut cream, skimmed from the top of a can of unshaken coconut milk

Meringue

  • 1 cup plus 2 tablespoons (270g) egg whites, from about 8 large eggs, at room temperature
  • 1/2 teaspoon cream of tartar
  • 3/4 cup (143g) King Arthur Baker’s Special Sugar*

Instructions

  1. Preheat Oven: Preheat the oven to 350°F with a rack in the bottom third. Prepare an ungreased 9 1/2” to 10″ round angel food cake pan.
  2. Prepare Pandan Liquid: Rinse and trim fresh pandan leaves to keep only dark green parts or use trimmed frozen pandan leaves. Cut leaves into 1″ pieces and place in a food processor with water. Blend until leaves resemble grass clippings.
  3. Strain Pandan Juice: Strain the pandan mixture using a fine mesh sieve or squeeze with cheesecloth/nut milk bag to extract about 90g of liquid.
  4. Sift Dry Ingredients: Sift flour, baking powder, and salt into a medium bowl and set aside.
  5. Whisk Egg Yolks and Sugar: Using a mixer with a whisk attachment, whisk egg yolks and 1/3 cup sugar on medium-high speed for about 2 minutes until thick and pale yellow.
  6. Combine Wet Ingredients: Add pandan liquid, vegetable oil, and coconut cream to the egg yolk mixture and whisk until fully incorporated.
  7. Add Dry Ingredients: Whisk in the sifted dry ingredients until the batter is evenly blended. Set aside.
  8. Make Meringue: In a separate bowl, whip egg whites and cream of tartar at medium-high speed until foamy. Gradually add half the sugar and whisk to soft peaks, then add remaining sugar and continue whisking until stiff and glossy peaks form.
  9. Fold Meringue into Batter: Gently fold one-third of meringue into the egg yolk batter to lighten it, then carefully fold in the remaining meringue until no white streaks remain.
  10. Transfer to Pan and Remove Air Bubbles: Scoop batter into the angel food cake pan and run a toothpick or skewer around to release any large air bubbles.
  11. Bake Cake: Bake at 350°F for 35 minutes, then reduce temperature to 325°F and bake an additional 5 to 10 minutes. Cake is done when a toothpick comes out clean, top is lightly browned, and the cake springs back when pressed.
  12. Cool Cake Upside Down: Remove cake from oven and cool inverted over the neck of a bottle to maintain height and texture.
  13. Remove from Pan: Once completely cool, run a thin metal spatula around the cake edges and turn out onto a serving plate. Garnish as desired.
  14. Storage: Store wrapped at room temperature for up to two days or refrigerate for up to one week.

Notes

  • Use room temperature eggs for better volume in whipping.
  • Do not grease the cake pan to allow the batter to cling and rise properly.
  • Be gentle when folding meringue to retain air and keep the cake light.
  • Cooling cake inverted prevents it from collapsing and preserves its airy texture.
  • Cracks on top are normal and do not affect taste or quality.
  • Use fresh coconut cream skimmed from unshaken coconut milk for optimal richness.

Keywords: Pandan cake, Chiffon cake, Southeast Asian dessert, light cake, pandan chiffon, angel food cake

Find it online: https://thefoodrecipe.com/pandan-chiffon-cake-recipe/